Vegan mango curd – this delicious, creamy eggless mango curd is quick and easy to make and a perfect way to use up fresh mangoes. Ready in under 10 minutes!
My vegan fruit curd recipes have proven to be pretty popular so I’ve got another one for you – this easy vegan mango curd. It is super smooth and creamy, incredible quick and easy to whip up and is full of fresh mango flavour.
It is a little different to my previous citrus based curd recipes in that it is less sharp and tangy; I didn’t want to add too much citrus as that would have overpowered the delicate mango.
I did add a hint of lime to balance the sweetness, but not so much that it dominates the flavour, the mango is definitely front and center here.
What To Do With Vegan Mango Curd:
This vegan mango curd is very versatile stuff! Why not try it:
- spread on toast, muffins or scones
- with crepes or pancakes
- swirled into (vegan) yogurt or ice cream
- spooned into pre-baked mini tart shells along with some fresh fruit
- on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
- to fill a cake or cupcakes
- or just eat it straight from the jar with a spoon…
It is also the perfect pairing for my delicious vegan mango bundt cake!
How To Make Vegan Mango Curd:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
This mango curd takes under ten minutes to whip up and just uses a few basic ingredients:
- Fresh mangoes
- Tinned full fat coconut milk
- Lime juice
- Cornflour (cornstarch)
- Coconut oil
The flavour (and colour) will vary a bit depending on what kind of mango you use; I used kesar mangoes which have a very fragrant, almost floral flavour and a deep orange colour. Just use whichever variety you prefer (or can get hold of), just make sure that they are soft and ripe.
To start, you need to place all of the ingredients except the coconut oil into a blender and blitz until very smooth. If your blender isn’t particularly powerful then you may want to pass the mixture through a sieve to remove any stringy bits.
Pour this mixture into a pan over a medium-low heat and stir constantly until it comes up to a simmer and thickens; don’t let it boil for more than a minute.
*(Make sure that you use a non-reactive saucepan such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you’ll end up with yukky green curd).*
Remove the pan from the heat and add the coconut oil, stir until melted and smooth. Allow the curd to cool a little then pour into a large jar (preferably sterilised – see below for instructions on how to sterilise jars).
Place the jar in the fridge overnight, or for at least a couple of hours, so that the curd can cool and set up a bit. Give it a good stir before serving. It will keep in the fridge for a week or so.
How To Sterilise Jars:
The curd is best stored in sterilised jars. To do this, just before you begin making the curd, heat your oven to 140C/275F/gas mark 1. Wash the jars and lids well in hot soapy water, rinse them thoroughly then place the jars on their sides and the lids upside-down on a baking tray then place the tray in the oven.
Leave the jars in the oven to dry while you make the curd then carefully pour the hot curd into the hot jars (never pour hot curd into cold jars or vice versa or they may crack), place the lids on and leave to cool before putting them in the fridge.
More Fruit Curd Recipes:
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
Vegan Mango Curd
Vegan mango curd - this delicious, creamy eggless mango curd is quick and easy to make and a perfect way to use up fresh mangoes. Ready in under 10 minutes!
- 300 g (10.5 oz) diced ripe fresh mango (about 2 medium. I used kesar mangoes)
- 240 ml (1 cup) full fat tinned coconut milk
- 100 g (1/2 cup) caster (superfine) sugar
- 20 g (2 Tbsp) cornflour (cornstarch)
- juice of 1 1/2 limes
- pinch salt
- 30 g (2 Tbsp + 1 tsp) coconut oil
Place the diced mango, coconut milk, sugar, cornflour, lime juice and salt in a blender and blend until very smooth. If your blender isn't a power blender then you may wish to press the mixture through a fine mesh sieve to remove any stringy bits.
Pour the mixture into a non-reactive saucepan (stainless steel, NOT aluminium or copper) and place over a medium-low heat. Stir constantly as it comes up to the boil and thickens. Do not let it boil for more than a minute.
Remove the pan from the heat and add the coconut oil, stir until melted and smooth.
Allow the curd to cool a little then pour into a large jar (preferably sterilised). Place the jar in the fridge overnight for the curd to cool and set.